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Books > Science & Mathematics > Biology, life sciences > Life sciences: general issues > Ecological science, the Biosphere
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Fungi and Food Spoilage (Hardcover, 4th ed. 2022)
Loot Price: R4,744
Discovery Miles 47 440
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Fungi and Food Spoilage (Hardcover, 4th ed. 2022)
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The first three editions of Fungi and Food Spoilage established,
then consolidated, a reputation as the leading book on foodborne
fungi. It details media and methods for isolation and
identification, descriptions of species, and information on their
physiology, ecology and mycotoxin formation. It is an invaluable
reference for food microbiologists investigating fungal food
spoilage problems, both in field crops and processed foods, and the
likelihood of mycotoxin production in either. The Fourth Edition
incorporates major differences from the Third: multiple changes in
nomenclature due to changes in the International Code of
Nomenclature for algae, fungi and plants; many taxonomic changes
due to improvements in, and more widespread application of,
molecular methods in taxonomy; the introduction of colour colony
photographs where appropriate; and a new chapter on mycotoxins. The
introductory chapters of the book deal with the ecology of food
spoilage, and provide an overview of how food processing, packaging
and storage parameters influence fungal growth. A subsequent
chapter overviews the fundamentals of naming and classifying fungi.
Morphological methods and media suitable for low cost and effective
isolation, enumeration and identification of foodborne fungi are
provided, together with many more specialised media and techniques.
The major part of the book provides keys, descriptions and
illustrations of all yeasts and filamentous fungi commonly
encountered in foods. Other known characteristics of the species,
including physiology and ecology are included. Chapters on the
types and species of fungi likely to be found in fresh, harvested
and variously processed foods are followed by a new chapter on
mycotoxins, both major and minor, their sources, both fungal and
food, and their implications for human health. The broad and
practical nature of the coverage will appeal to microbiologists,
mycologists and biotechnologists in the food industry, as well
scientists in academic, research and public health institutions.
Drs Pitt and Hocking worked for CSIRO Food for more than 100 years
combined. Both are now retired from CSIRO: Dr Pitt continues to
work part time with Microbial Screening Technologies, a
biodiscovery company.
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